Tasty Beefburgers

Evan DietrichSmith

Like to make homemade burgers with fresh mince,but they tend to be a bit tasteless and bland.


Any tips on how to liven them up a little.

J6P

I add some Ballymaloe into the mince before cooking.

catho_monster

Try more salt and pepper than you're using now.
Underseasoning could well be the problem...

beertons

Grated onion, garlic, chopped parsley, paprika, mince, breadcrumbs and an egg. I'll get you a picture later of my finished product.

beertons

Grated onion, garlic, chopped parsley, paprika, mince, breadcrumbs and an egg. I'll get you a picture later of my finished product.

HeidiHeidi

1 pack mince
1 pack wafer-thin sliced chorizo, chopped into small pieces
1/2 a red onion, finely chopped
Dessertspoon of Dijon mustard
Handful of grated cheddar
Salt and pepper
Pop everything into a food processor and run on a slow speed to combine nicely (don't go too hard and fast or you'll get beef paste). Divide the mix into 4, shape into burgers and cook for 35 mins at 200c/gas 6. Halfway through the cooking time, drain the liquid from the sheet you're cooking them on to help them brown.

(these are made/meant to be low-carb, so if you want to throw a few breadcrumbs and/or an egg to bind them better feel free, but they work fine to this recipe, and are VERY tasty indeed. The chorizo moistens them and adds a bit of a kick. I'm sure I remember parsely being included somewhere along the way but it's not in this version.....)

ETA - ooh, I'd forgotten the sauce bit....

I served them with a sauce of cream, horseradish sauce and parmesan. And a green salad on the side.

(again, the cream is a low-carb thing, please don't fall down faint at the idea! But horseradish and parmesam watered down somehow makes a really tasty sauce for beefburgers!)

drunkmonkey

I use flour instead of the egg to bind them, gives them a little bit more of a chewy texture.

Evan DietrichSmith

Thanks for all the tips,looking to get kind of mcdonalds floppiness and flavour if that's not heresy on this section:D

My previous efforts are quite good but have a bit of the 'ice hockey puck' texture about them.

the beer revolu

Evan DietrichSmith wrote: »

Thanks for all the tips,looking to get kind of mcdonalds floppiness and flavour if that's not heresy on this section:D

My previous efforts are quite good but have a bit of the 'ice hockey puck' texture about them.

Don't make them too thick.
Season well with salt and pepper.
Don't overcook them.

Each to their own but I'd leave all the mustard/ketchup/onion/chilli etc etc as toppings. Should be no need for any binders.
A good burger should taste of good beef so the quality of the beef you use is very important. If it's too lean, your burger will be dry. Minced round steak does not make good burgers for this reason.

The Black Oil

http://www.boards.ie/vbulletin/showthread.php?t=2056164725


http://www.boards.ie/vbulletin/showpost.php?p=79167232&postcount=75

dudara

It's more about the cooking than the ingredients. Beef, maybe pork mince, with salt & pepper is sufficient. Breadcrumbs just add unnecessary bulk. Fry and broil the burgers for that American finish.

Look at getting mince from the short rib (Jacob's ladder) cut. Ask your butcher for help.

Mrs Fox

I got a whole book on burgers from charity shop some years ago and tried every single one of them. Mix of minces, herbs and spices, I thought they were great, until I tried out Neven Maguire's Ultimate Beef Burger, which to me, is the juiciest burger I've cooked by far. No breadcrumbs, no eggs, just a touch of cream as a binder.

1.5 lbs minced beef (20% fat content is best)
1 small onion, finely grated
1 mild red chilli, seeded and finely chopped (optional)
1 garlic clove, crushed
2 tbsp double cream
1 tbsp chopped fresh flat leaf parsley
1/2 heaped tsp salt
freshly ground black pepper


In a food processor place the minced beef first, then add onion, chilli, garlic, double cream and parsley. Season with salt and pepper, then quickly blitz until the meat starts to hold together. Divide mixture into 4 burgers and shape by hand. Arrange on a flat plate, then cover loosely with clingfilm and chill for at least 1 hour to allow the mixture to firm up.
On medium heat, cook 5 min each side for medium (in a preheated grill or bbq, but it applies the same on pan I'm sure)

RasTa

SQ do some lovely sirloin burgers 4 for €5.

They also have rib-eye ones that are €4 each but I haven't tried them.

Evan DietrichSmith

Thanks again for all the help, much appreciated.

beertons

Pic as promised.

Evan DietrichSmith

Lovely line up!!

Ps got some mince 85% lean which is 15% fat if I am correct.

Always got 'best mince' which I presume is 5% fat

Based on the advice I got here!!

Carawaystick

Evan DietrichSmith wrote: »

Lovely line up!!

Ps got some mince 85% lean which is 15% fat if I am correct.

Always got 'best mince' which I presume is 5% fat

Based on the advice I got here!!

yeah, Fat is Flavour!
There's a reason there's so much sauces used in steak tartare... no fat in fillet...

HeidiHeidi

Sorry, don't mean to hijack the thread - apologies in advance - but since there's so many burger experts on here at the moment...

Anyone know where I might get a good burger press/shaper? I've found a nifty looking one on the Lakeland site, but they don't deliver to Ireland - I know there's parcel motel, but I've never used it and would like to pick one up here in the next day or two - you've all given me an appetite for the things!!!

janmaree

I've never seen a burger-press on sale here, that's not to say they can't be found but I've never come across one. I've bought online from Lakeland many times in the past and they've always shipped to me here, perhaps things have changed but I don't know why. Finally, I've used Parcel Motel 3 times now without a hitch so if you like the Lakeland press and PMotel is the only way to access it, go for it! In the meantime, maybe use your biggest scone cutter as a press........after all, it's an emergency!!! Good luck!

HeidiHeidi

janmaree wrote: »

I've never seen a burger-press on sale here, that's not to say they can't be found but I've never come across one. I've bought online from Lakeland many times in the past and they've always shipped to me here, perhaps things have changed but I don't know why. Finally, I've used Parcel Motel 3 times now without a hitch so if you like the Lakeland press and PMotel is the only way to access it, go for it! In the meantime, maybe use your biggest scone cutter as a press........after all, it's an emergency!!! Good luck!

Sorry, should have said that Lakeland will ship, but for £6, which is £1 dearer than the bloody press! Shipping much cheaper on Amazon, but they won't, for some bizarre reason, ship to Ireland.

I have my own parcel motel in a sister who lives in Norn Iron, so if necessary I'll get it sent to her, but just thought I might be able to get one this week

janmaree

I just spotted one on Home Store and More's website, Tala brand for €3.99 - is there a branch near you?

HeidiHeidi

janmaree wrote: »

I just spotted one on Home Store and More's website, Tala brand for €3.99 - is there a branch near you?

There is!!

Cheers, I was trawling through their gadgets section online, but was losing the will to live so gave up!

Thanks a mill.

Dizzyblonde

HeidiHeidi wrote: »

Sorry, don't mean to hijack the thread - apologies in advance - but since there's so many burger experts on here at the moment...

Anyone know where I might get a good burger press/shaper? I've found a nifty looking one on the Lakeland site, but they don't deliver to Ireland - I know there's parcel motel, but I've never used it and would like to pick one up here in the next day or two - you've all given me an appetite for the things!!!

If you're not near a Home Store & More, I got mine from Kitchen complements. I have it for years and it's served me well

http://www.kitchencomplements.ie/kc/Main/Product.asp?iProductID=503

HeidiHeidi

Dizzyblonde wrote: »

If you're not near a Home Store & More, I got mine from Kitchen complements. I have it for years and it's served me well

http://www.kitchencomplements.ie/kc/Main/Product.asp?iProductID=503

Aha, nice one! Much nearer, and much more like the Lakeland one.

Cheers m'dear!

Markcheese

I totally cheat... I buy frozen organic ones at mallow Market, there not quite half pounders... Cook them from frozen (preferably on the BBQ) damn fine burger...(unless my wife cooks them, for about 30 mins pressing hard to make sure no juices remain and they have the texture of cardboard)

johnnyskeleton

Grated apple mixed in, or a slice of blue cheese in the middle should increase the flavour significantly.

HeidiHeidi wrote: »

Sorry, don't mean to hijack the thread - apologies in advance - but since there's so many burger experts on here at the moment...

Anyone know where I might get a good burger press/shaper? I've found a nifty looking one on the Lakeland site, but they don't deliver to Ireland - I know there's parcel motel, but I've never used it and would like to pick one up here in the next day or two - you've all given me an appetite for the things!!!

I prefer using my hands - it makes the edges rougher and so the burger absorbs more deliciousness. Or, if it is presentation you want, use a pint glass to cut them out like cookies!

dudara

Be careful using a glass to cut shapes, the sudden change in air pressure from being pushed down can cause glasses to blow out or crack.

L'prof

Mince, egg, flour, grated cheese, onion, chilli, tobasco...delish

Markcheese

Two I haven't tried, yet.
1 (Heston baldy heads) season chunks of sirloin put it through a mincer ,shape the strands coming through the mincer loosely into a patty, rest then fry turning often ( pretty much the opposite of everything I was ever told )
2/3 minced beef and 1/3 fatty pork .. Season mix , loosely hand shape then grill ... (going trying this one first)

PinkLemonade

In mine I like crushed cream crackers or bread crumbs, egg, soy sauce, Dijon mustard,garlic chilli and salt
In don't always bother with the eggs and bread crumbs/crackers but I think it makes them really yummy

CiDeRmAn

Evan DietrichSmith wrote: »

Like to make homemade burgers with fresh mince,but they tend to be a bit tasteless and bland.


Any tips on how to liven them up a little.

A large mixing bowl, lean mincer beef, lamb or pork, or even turkey mince will work. Then add a medium grated onion. I'd crumble up a slice of stale bread, gluten free I use but regular bread if you have no intolerances, also a good squeeze of good tomato ketchup and mix it all up with hands.
Then just pop out the patties onto some greaseproof paper on a baking tray and pop in the oven until cooked.
If you like, before serving them put a dollop of barbeque sauce on each and layer over a slice of processed cheese, pop back in the oven and I'll have melted over the sauce, lovely.
A drop of Tabasco or Worcester sauce at this stage is lovely too.
Serve with homemade chips made with parboiled potatoes baked with a spray of low fat oil and a sprinkle of paprika, baked in the oven with the burgers and your laughing.
This is my better half's recipie for a healthy gluten free burger and chips, lovely bubbly!

BoardsMember

I do mine with some lamb or pork mince or both, maybe 25%. Loads of breadcrumbs. I dont use any eggs, season heavily and fresh herbs or ur wasting ur time. And don't overcook. And shame on anyone thst suggests u dont need a bun!! Lovely with a bit of horseradish too

rubadub

Evan DietrichSmith wrote: »

Thanks for all the tips,looking to get kind of mcdonalds floppiness and flavour if that's not heresy on this section:D

To me gherkins are essential for a mcdonalds taste. Some do not like the texture of them, they can be liquidised up and mixed with ketchup and/or mayo. There are a few commercial sauces which try and taste like big mac sauce too, or just use a little thousand island dressing.

Many people will pick gherkins off in mcdonalds and might not even realise the lingering taste they leave behind.

I like wide thin bugers as it increases the surface area ratio so more browning. You can squish out burgers really thin on tinfoil, now you can grill, fry or BBQ them with the tinfoil side down. If you went to take them off the tinfoil they would fall apart. When cooked on one side it will have binded (no need for additional binders, just salt & pepper), now you can flip it over with the tinfoil still on it. Then carefully peel it off.

Evan DietrichSmith

rubadub wrote: »

To me gherkins are essential for a mcdonalds taste. Some do not like the texture of them, they can be liquidised up and mixed with ketchup and/or mayo. There are a few commercial sauces which try and taste like big mac sauce too, or just use a little thousand island dressing.

Many people will pick gherkins off in mcdonalds and might not even realise the lingering taste they leave behind.

I like wide thin bugers as it increases the surface area ratio so more browning. You can squish out burgers really thin on tinfoil, now you can grill, fry or BBQ them with the tinfoil side down. If you went to take them off the tinfoil they would fall apart. When cooked on one side it will have binded (no need for additional binders, just salt & pepper), now you can flip it over with the tinfoil still on it. Then carefully peel it off.

Thanks a mill. for that. Will definitely try that.

mike65

I did this without breadcrumbs, eggs.

Several slices of chopped onion and fine chopped garlic fried to buggery, teaspoon of English mustard with a stir fry sauce and paprika powder mixed into it. Remove fried onion/garlic and mash it into the mustard/cumin mix. Mix it into the mince and shape the burgers, paint with olive oil both sides and throw into HOT pan and cook 2/3 mins per side.

beertons

If you saw the burgers on diners, drive ins and drive throughs last night (name might be wrong), mother of God, they sounded fab.

Samba

I go with a dousing of basel olive oil, make my own mix of herbs from the garden with a tiny bit of Rosemary, lots of thyme and oregano. Obligatory salt and pepper of course.

For the sauce, I keep it simple. Mix lots of ketchup and mustard and add a dash of mayo and I pile on the pepper.

Makes for a juicy burger, provençal style!